Pasta Risotto with Spring Vegetables
Makes 4 servings.
- 11 oz. spaghetti noodles
- 1 sachet of saffron
- 2 oz. arugula
- 2 bunches of radish, cut into quarters
- 14 oz. veal, cut into strips and fried
- 2 Tbsp. olive oil
- 7 oz. peas, fresh
- 7 oz. Emmentaler cheese, grated
- Salt and pepper, to taste
Put the noodles in a plastic bag and use a rolling pin to crumble them finely. Add saffron to a salted boiling pot of water to cook the noodles. Drain.
In a large bowl, mix the cooked noodles, veal, radish, peas, and arugula. Top with Emmentaler cheese.